Partially dehydrating tomatoes before making sauce?
Has anyone dried partially dehydrating tomatoes before making sauce? I'm wondering if you could sun dry them for 8 hours or so in order to make a thicker sauce without the long cook down period. I would think you would want to heat them up in a pot to soften them before milling. Might need to add a few non-dehydrated tomatoes to the pot to keep from scorching at first. Any thoughts on this strategy?